Mix grapeseed oil with lemon peel, orange peel, and fresh herbs. Add shrimp and toss to coat. Marinate in refrigerator for 3 hours. Season to taste with salt and pepper. To make the Lemondaise Sauce, mix wine, shallots and lemon peel in small pan. Cook over medium heat until reduced by half. Whisk in cream, turmeric and salt; bring to a simmer while whisking. Gradually whisk in cornstarch and water mixture. Continue simmering to thicken, about 1 minute. Remove from heat and mix in lemon juice. Sauté shrimp over medium heat until fully cooked. Serve with Lemondaise sauce. Makes 4 servings. The sauce is also great over Eggs Benedict, fish asparagus, and other recipes that call for hollandaise sauce.
Cooking the Costco way